Dairy-free Chocolate Caramel Shortbread Recipe

February 29, 2016

Dairy-free Chocolate Caramel Shortbread Recipe

With my love for chocolate and caramel and biscuits, I thought I'd make my own Twix like dessert. Using my go to shortbread recipe, melted chocolate and Hey Boo's coconut caramel, you can whip up this treat in no time :)

Ingredients

150g of sifted plain flour

100g sunflower spread

50g caster sugar

50g dark chocolate

3 tbsp of Hey Boo Coconut Caramel sauce

How to make:

Preheat the oven to Gas Mark 3 / 170 degrees.

To make the shortbread, place the flour and butter into a mixing bowl and breadcrumb. Add in the sugar and mix in by hand.

Place in a baking tin (I chose a 20cm round tin) and press down with the back of a spoon so it's even.

Bake for 10-15mins or until lightly golden just around the edges.

Transfer the shortbread to a cooling rack. Once cool, spread the caramel sauce over the shortbread biscuit.

Melt the chocolate in a bowl over a saucepan of boiling water. Make sure the water does not touch the bowl. Spread the melted chocolate over the shortbread and place in the fridge to set.